Monday, May 5, 2014

Cheesy Mexican Chicken

Happy Cinco de Mayo!

One last recipe to celebrate this day and it's one that is easy to make and perfect for a weeknight meal.  I chose Cacique Queso Quesadillo cheese because I just love how it melts but you can choose any Mexican cheese to top your chicken

Cheesy Mexican Chicken

2 chicken breasts, flattened and cut in smaller pieces if you like
1/2 cup Panko bread crumbs
1 tbsp chili powder
1/2 tsp oregano
Sea salt and freshly ground pepper to taste
1/2 cup milk
Cacique Queso Quesadillo cheese

Place the milk in a flat bowl.  On a dinner plate, mix together the Panko bread crumbs, chili powder and oregano.  Dip the chicken pieces in the milk and then roll both sides in the Panko mixture.  Place pieces then on a grease or no-stick aluminum foil lined baking sheet.  Bake for a half hour at 350° or until the internal temperature of the chicken reads 165°.  Place slices of the cheese on top and return to oven until melted.

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